Sausage Bake


  • Prep & Cook Time: 40 Minutes
  • Serves: 4


  • 2 medium yellow capsicums (bell peppers) (400g), sliced thickly
  • 1 small red onion (100g), cut into wedges
  • 375g (12 ounces) cherry tomatoes
  • 2 cups (500ml) water
  • 1 cup (170g) instant polenta (cornmeal)
  • 3⁄4 cup (180ml) pouring cream
  • 1⁄4 cup (20g) finely grated parmesan
  • 1⁄4 cup loosely packed fresh small basil leaves   


  1. Preheat oven to 200°C/180°C fan.
  2. Heat a large flameproof baking dish over high heat. Cook sausages until browned all over. Add capsicum and onion; season.
  3. Roast, uncovered, for 15 minutes. Add tomatoes, roast for a further 15 minutes or until sausages are cooked through and the vegetables are tender.
  4. Meanwhile, bring the water to the boil in a medium saucepan. Stir in polenta, reduce heat to low; cook, stirring, for 10 minutes or until polenta thickens. Stir in cream; cook, stirring, for 5 minutes or until polenta thickens. Stir in parmesan; season to taste.
  5. Serve sausages and vegetables with polenta. Sprinkle with basil.

Serving Suggestion

  •  Serve with a mixed leaf salad